These Peanut Butter Oatmeal Cookies are so good! They are chewy AF, peanut buttery and has the texture of your traditional oatmeal cookies. It’s a fun twist on a classic cookie and I’m so excited to show you how it’s done!
What makes these the best Peanut Butter Oatmeal Cookie Recipe?
Now, I know there are quite a few Peanut Butter Oatmeal Cookie recipes out there, but let me tell you why these are the best:
- Texture : These cookies have the traditional chewy texture of oatmeal cookies and are loaded with peanut butter! The peanut butter adds to the overall softness of the cookie.
- Easy: These cookies are so easy to make, come together in minutes and only take a few minutes to bake.
- Shelf Life: The cookies are amazing right out of the oven but they are just as delicious 1-3 days after baking.
- Taste: The cookies have the right amount of Peanut Butter flavor and the right amount of oatmeal to get a very unique cookie.
How to make Soft and Chewy Peanut Butter Oatmeal Cookies
Here’s how to make these amazing Peanut Butter Oatmeal Cookies:
- Equipment: For this recipe you can certainly mix the dough by hand, but a stand mixer is perfect for the job! Don’t worry if you don’t have a stand mixer, the cookies will still come out perfect.
- Butter, Sugar & Peanut Butter: It’s super important that your butter is room temp. If you forgot to take it out ahead of time, no worries. Simply nuke it in the microwave in 10 second increments until just softened. With the paddle attachment, cream together the sugar and butter. This will take about 2-3 minutes. The add in Peanut Butter.
- Eggs and Vanilla: Once the butter and sugar are fluffy AF, add in room temp eggs, one at a time. Then add in Vanilla Extract. Mix for about one minute.
- Dry Ingredients: Combine the flour, oats and baking soda. Pour into batter.
Once your dry ingredients are fully incorporated its time to BAKE! Preheat the oven to 350…after you remove all the random shit in your oven. With a medium size scoop, scoop dough about 2 inches apart on cookie sheet lined with parchment. Cookies will bake for about 10-12 minutes.
Can I chill the dough?
Of course! If your not planning on baking the dough right away or only want to bake a few, this is perfect. Simply place dough into an airtight container, and refrigerate for up to 5 days.
Can this dough be frozen?
You bet! Scoop the dough out onto a baking sheet lined with parchement. Let the dough freeze for about an hour then transfer dough balls to a ziploc bag. Cookie dough will keep for a month in the freezer.
How long do these cookies bake?
The Peanut Butter Oatmeal cookies will bake for about 10-12 minutes if using a medium size scoop is used. If using a smaller scoop, they will bake in about 8-10 minutes. I tend to take my cookies out when their slightly underdone, around 10 minutes. Why? Well the cookies will continue to bake on the sheet pan from the residual heat.
How long do these cookies last?
The cookies will last about 5 days in a airtight container. After the cookies finish baking, let them cool completely before placing in container.
What kind of peanut butter to use
For this recipe I used Jif Smooth Peanut Butter but any smooth peanut butter will work. I would not recommend using crunchy peanut butter as the cookies may be a little thicker.
Quick Oats or Old Fashioned?
For the Peanut Butter Oatmeal cookies I used the quick oats because they are slightly thinner and I find they don’t bulk up the dough as much. If you do happen to use Old Fashioned Oats, the cookies may not be as chewy and will not spread as much during baking.
Looking for other great recipes?
- Easy Carrot Coffee Cake
- Lemon Coconut Cupcakes
- Lemon Sugar Cookies
- Vanilla Cream Cheese Pound Cake
- Strawberry Shortcake Biscuits
Peanut Butter Oatmeal Cookies
Soft and Chewy peanut butter oatmeal cookies.
- 1 cup Butter Softened
- 1 1/2 cup Brown Sugar
- 1/2 cup Sugar
- 1 cup Peanut Butter
- 2 Eggs
- 1 teaspoon Vanilla Extract
- 2 cups All Purpose Flour
- 1 teaspoon Baking Soda
- 1 teaspoon Salt
- 3 cups Quick Cooking Oats
1. Preheat oven to 350 degrees.
2. Line a baking sheet with parchment or spray with non stick baking spray.
3. In a stand mixer, cream the butter, brown sugar and sugar together for 3 minutes.
4. While the sugar and butter are creaming. Measure out your dry ingredients together in a bowl. Set aside.
5. Add in the peanut butter and vanilla, mix for 1 minute. Scrape the sides and the bottom of the bowl.
6. Add eggs one at a time. Scrape sides and bottom of bowl with spatula to ensure eggs, butter, sugar and peanut butter are fully mixed together.
7. Slowly pour in your combined flour, oat and baking soda.
8. Mix until just combined. Stop the mixer, then with a rubber spatula scrape the side and bottom of the mixing bowl to ensure fully combined.
9. Scoop dough out onto prepared sheet pan with a medium size scoop.
10. Bake for 8-10 minutes.
11. Let cool for about 5 minutes to allow the cookies to settle. Enjoy!